Ingredients

1 1/2 cups uncooked farfalle (bow tie) pasta
1 pound beef tenderloin tips
Vegetable cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 to 2 tablespoons all-purpose flour
3/4 cup ready-to-serve beef broth
1 tablespoon sliced green onion
1/4 cup dairy sour half-and-half

Directions

Cook pasta according to package directions. Keep warm.

Meanwhile, trim fat from beef; cut into 1-by- 1/2-inch pieces. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet; keep warm. Season with salt and pepper.

In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir 2 minutes. Return beef to skillet; heat through.

Serve beef mixture over pasta. Sprinkle with green onion; pass sour half-and-half to put on top. Makes 4 servings.

Nutritional facts per serving: 344 cal., 30 g pro., 25 g carbo., 13 g fat, 344 mg sodium, 77 mg chol.